Duck breast à l’orange

Name: Duck breast à l’orange
Yield: Serves 2
Cuisine: French
Ingredients: walnut oil; red wine vinegar or fresh lemon juice; 1 tablespoon plain flour; 1 teaspoon flaked sea salt, plus extra for the dressing; a splash of sunflower oil; 2 large duck breasts, skin on; 2 unwaxed oranges; 1 thumb-sized piece of fresh ginger, peeled and finely grated; 25 g fridge-cold unsalted butter, cut into 4 pieces; watercress, trimmed and washed; 75 ml red wine; 1 dessertspoon dark runny honey

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

A classic for good reason - it is delicious. However, I veer more towards a rustic French recipe than to some of the over-orangey and sticky-sweet versions found in weird old country-house hotels that I’ve either discovered when filming or when I left wedding accommodation bookings to the last minute.

Ingredients

2 unwaxed oranges
1 thumb-sized piece of fresh ginger, peeled and finely grated
1 tablespoon</

Europe
France
Main course
Sauce
Mediterranean

Method

Cut the ends off one of the oranges, then stand it on a board and cut off the rind in strips, vertically, all the way round, taking care to cut only the rind and not the white pith. Stack the slices 2 pieces high, roll them, then very thinly slice them.
Put the orange rind into a small saucepan and just cover with water. Bring to the boil and tip away the water